- 1/2 c
- confectioners sugar
- 1 box
- (3 1/2 oz) vanilla instant pudding and pie filling
- 2 c
- chocolate coated english toffee bars (3/4 oz each) crushed
English Toffee Balls:
Heat oven to 325 degrees F.
In a large bowl, cream 1 cup of softened butter or margarine. Add contents of jar and 1 tablespoon milk and 1 teaspoon vanilla extract; mix well. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake for 13-18 minutes or until edges are light golden brown. Cool.
Dip top of cookies into confectioners sugar, if desired.